When I offered to write-up my lentils and rice recipe, ATS'er HelenConway took me up on it. So here is exactly how I would make the dish if I were
eating alone and would want at least a three-day supply, and you were standing over my shoulder (as I am now standing over yours).
"Aleister's Rice and Lentils recipe":
Using a measuring cup measure out 1 1/2 cups of uncooked brown rice (good long grains, basmati, etc.), then another 3/4 cup of uncooked lentils with a
thin layer of uncooked green peas added on top. Empty that 2 1/4 cup mixture into a bowl or other container, then in a good size pot (with a cover)
add 4 1/2 cups of water and heat on "high"..
As the water is reaching a boil, heat up another burner to a good simmering temperature (so it keeps boiling once it's on there, but not very
As the water heats up towards boil, add in: a bay leaf, a good amount of tumeric, garlic powder, Italian seasoning, curry (I use very mild curry),
cumin, and some ginger.
When the water boils, mix in the rice, stir it around to grab the seasonings, cover and move to the lower burner.
Take note of the time. As it nears the twenty minute mark cut up one or more onions, and lots of broccoli (of course you can add anything else to this
at any time, this is just how I make it, hence "Aleister's rice and lentils"), and add it in at the 20-minute mark. Cover.
At the 40 minute mark begin checking to see if the water is cooked in or steamed out. Do this by moving just a tiny portion of the rice (you never
want to stir the rice in the water) to see how much water is left. I use a long wooden spoon to do this. Then keep on checking every few minutes until
the rice is just about sticking to the bottom of the pot but not quite. Then, keeping it covered, move the pot to a coaster, and let it stand for nine
or so minutes.
After nine minutes, dish as much of the mixture into a bowl as you'd like. I eat lots of it, ummmmmm. Then, when it's in the bowl, add in garlic or
oatmeal seasame sticks and mix it so the sticks go under the rice and lentils and thus soften a bit. Then on top of everthing:
Sprinkle or drizzle on olive oil. Then balsamic vinegar. Then on top of that sprinkle zaatar (a great Indian/arabian spice), black pepper, just a very
little salt, and then top it all off with nutritional yeast. A feast for the eyes and for the rest of the body!
Next up for your eating pleasure:
"Aleister's Oatmeal recipe":
Measure 1 1/2 cups of bulk oatmeal, put aside.
Then the same amount of water in a pot, and boil the water.
As the water starts to boil add a nice but not massive amount of garlic powder, tumeric, cumin, and curry, and some Italian seasoning if you've like.
You can even add in some onion powder.
When this is boiling, mix in the oatmeal, lower the heat a little but still on boil, and with a wooden spoon keep on mixing the oatmeal around and
around, like a washing machine. As the water is soaked up or evaporated, the oatmeal will get a little harder to stir, and stir it until the
consistency is reached that you like. It shouldn't be sticking to the bottom of the pot though (although a little of that is unavoidable).
Remove the pot from the heat, and with the oatmeal still in the pot add a half-spoon or so of peanut butter and mix that around so it will melt, and
at the same time add and mix in some raisins and a half-handful or so of seasame sticks. Mix that all up, and then push it out of the pot with a
wooden spoon and transfer it to a bowl.
Once it's in the bowl, drizzle on olive oil. Then on top of the olive oil comes your black pepper, zaatar, and topped off with nutritional yeast (once
you get used to nutritional yeast you may love the nutty flavor).
Then feast. This makes a lot, because I love eating this stuff, and I often don't make as much but just a cup or so. You may even want less, so find
out how much you like.
There you go. You can open up your own restaurant with these two dishes alone, but please give me 5 percent of the gross, and yes, you can name it (or
your soon-to-be famous chain of restaurants) "Aleister's" as long as that 5 percent off the top keeps flowing my way!!!)
If you make either of these two dishes, I hope you enjoy them! You can thank me later, but I'll "You're welcome" you now.
edit on 10-3-2013 by
Aleister because: (no reason given)
edit on 10-3-2013 by Aleister because: (no reason given)